This Miso Pesto Ramen is the perfect weeknight dinner. Quick to prepare, packed with wholesome ingredients, and incredibly savory. Whip up the pesto, get some noodles boiling, and grill quick-cooking shrimp for a balance dinner that comes together in 30 minutes.
- 4 cups baby kale
- 2 cups cilantro leaves and tender stems
- ¼ cup walnuts, toasted
- 2 tablespoons white miso paste
- 2 cloves garlic
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ¼ cup olive or avocado oil
- 1 package (9.5 ounces) dry ramen noodles (such as Hakubaku)
- ¾ pound raw, peeled and deveined shrimp (optional)
- Black pepper
- Toasted sesame seeds
Process baby kale and cilantro in a food processor until finely chopped. Add walnuts, miso, garlic, sesame oil, juice, zest, salt, and pepper flakes; process until a finely minced and nearly resembles a paste; scrape down sides of bowl. With processor running, slowly drizzle in oil and process until smooth; season with additional salt and set aside.
Season shrimp with salt and pepper, then thread onto four skewers. Coat a grill pan or cast iron skillet with nonstick spray. Heat pan over medium-high and grill shrimp until pink and cooked through, 2–3 minutes per side.
Cook ramen noodles in a large pot of boiling salted water according to package directions. Reserve 1 cup cooking water, then drain and transfer ramen to a large bowl. Add three quarters of the pesto to the noodles and toss to combine. Add pesto to cooked noodles and toss thoroughly combine, gradually add reserved pasta water to reach desired consistency.
Divide noodles and shrimp skewers between serving dishes and sprinkle with sesame seeds.
- Calories: 351
- Sugar: 2g
- Sodium: 1402mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Miso Pesto, Miso Pesto Ramen, Miso Pesto Shrimp Ramen